I prefer baking up to 650 with KABF, KAAP 650 to 800, caputo or a mix of caputo and KAAP at over 800, this is based on my own observation from baking at different temperatures and recommendation of others.

I have not been able to find a good article or source that talks about different flour and baking at different temperatures.

Another pie from yesterday bake. I am trying new toppings ideas, I need to use less olives next time. I tweaked MPO Neapolitan mod, I reached close to 900s f, I had to lower all three burners to low off bake to drop MPO temperature. It will take some time to refine my technique and master MPO at these high temps

Just gonna take more heat to get more of those AND really push into the Neapolitan promise land. You've already come WAY farther then I personally thought you would with a bottom heat source oven, I'm sure you will find a place for that heat to come from. Keep up the good work!

Thank you Jeff - It hasn't been easy, it took me two years and many calories to get to this point. I have been holding back on using 3 burners on high constantly, my burners knobs got close to melting, I am planning to operate without them next time and use a plier to operate the burners.

I achieved over 800 F this time by using only 2.5 burners by covering MPO with aluminum foil, and covering most of the grill surface with foil including the front area under MPO. Next time, I will try 50% AP / %0 % Caputo, adjust bottom stone bottom stone height, and try only 2 burners. With 2.5 burners the heat inside the grill was high enough to soften my grill plastic knobs.

I'm comparing your output to that of the BS - at least from an aesthetic perspective. Looks like the BS is getting better leoparding. I'm wondering if that's just a heat difference or if there are other factors.